I invented these delicious things back when I was in school for a food tech project. Originally I designed them to be canapes and have made them with quails eggs every christmas since. This morning I suddenly realised that I could make them with regular eggs and have a handy breakfast ready to go! However, I decided to be economical and use the smaller oven, completely forgetting that the smaller oven is temperamental at best and burns the top of anything over 1 inch tall! Oops! Still, they tasted good!

These things really are morish, when I make them as canapes I always have to make twice as many as my family just gobble them up. They’re best eaten within a few hours of making them and I think they are actually better when cold. If you want to save yourself some work in the morning you can do the bread part the night before and then carry on the next morning. To make canapes simply cut rounds of bread and press into rounded bun tin, use a quail’s egg instead of a hen’s egg and use a quarter of a mushroom and a quarter of a bacon roll.

Makes 2 (just increase to however many servings you want)

2 slices white bread
2 eggs
1 mushroom
1 rasher of bacon

– Heat to oven to gas mark 6 and oil however many holes of a muffin tin you want to use.
– Cut the crusts off the bread and press each slice flat.
– Brush the bread with oil on both sides.
– Press the bread into the hole of a muffin pan. (It’s somewhat like origami but the opposite sides end up being the top circle and the other edges pleat in to be pressed down.)

– Bake in the oven for 7 minutes.
– Carefully crack the egg into the bread case then put back in the oven for 10 minutes.
– Roll the bacon rasher up and slice in half, slice the mushroom in half.
– Place the bacon and mushroom pieces on top of the egg and bake for another 10 minutes.
– Check to make sure the egg has set and that everything has cooked (my oven is temperamental so timings could be different for your oven) then run a flat bladed knife round the hole to loosen it and either serve warm or leave to cool.

Variations
If you’re not fond of bacon then substitute it for a mini sausage, just alter the cooking time for that stage to suit. Or if it’s mushrooms you’d rather avoid why not use a cherry tomato instead?

Hi, I'm Anna and this is what's going on in my kitchen and growing in my garden.
Everything you see here is how it looked as I cooked and ate it. I don't like to make things too fussy. I want you to know that if you try one of my recipes what you see is what you'll get.
Don't forget to leave a comment, I love to know what you're thinking and if you do try out a recipe then let me know how it worked for you. Happy cooking!

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